Fried Chicken and Biscuit Sandwich with Honey Onion Jam
>
Fried Chicken and Biscuit Sandwich with Honey Onion Jam

Fried Chicken and Biscuit Sandwich with Honey Onion Jam

Flaky Pillsbury™ Southern Style Easy Split™ Biscuits hold the fixin's for a Louisiana classic sandwich, including buttermilk fried chicken and red onion jam.

Servings: 24 servings (1 serving = 1 sandwich)
Marinade
INGREDIENT
WEIGHT
MEASURE
Buttermilk
2 lb
4 cups
Smoked paprika
2 Tbsp
Garlic powder
1 Tbsp
Cayenne pepper, ground
2 tsp
Onion powder
1 tsp
Chicken thighs, boneless/skinless
3 lb 12.00 oz
24 each
Red Onion Jam
INGREDIENT
WEIGHT
MEASURE
Olive oil
2 Tbsp
Red onion slices, thin, halved
1 lb 4.00 oz
5 1/4 cups
Kosher salt
1/2 tsp
Black pepper, coarsely ground
1/2 tsp
Red wine
1 lb
2 cups
Lemon juice
2 oz
1/4 cup
Honey
4.50 oz
1/2 cup
Biscuits
INGREDIENT
WEIGHT
MEASURE
Fried Chicken
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ All-Purpose Flour (12610)
1 lb 4.00 oz
4 1/2 cups
Kosher salt
2 Tbsp
Black pepper, coarsely ground
1 tsp
Honey Glaze
INGREDIENT
WEIGHT
MEASURE
Honey
12 oz
1 1/3 cups
Canola oil
6 oz
1 1/2 cups
Cayenne pepper, ground
2 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Mayonnaise
8 oz
1 cup
Stone ground mustard
4 oz
1/2 cup
Dill pickle slices
7 oz
48 each
Marinade
  1. Whisk together buttermilk, smoked paprika, garlic powder, cayenne pepper, and onion powder in large bowl; add chicken and toss to evenly coat.
  2. Cover and refrigerate a minimum of 4 hours or overnight.
Red Onion Jam
  1. Heat olive oil in a large, heavy bottomed saucepan over medium heat.
  2. Add onions, salt and pepper and cook until softened, approx. 8-10 minutes.
  3. Add red wine and lemon juice, reduce heat to medium-low and continue cooking over until liquid reduces almost completely, approx. 45 minutes to 1 hour.
  4. Heat honey in small, heavy bottomed saucepan until it reaches a boil.
  5. Cook until a medium caramel color is reached, approx. 4-6 minutes.
  6. Add honey mixture to the onions and continue cooking until syrup consistency is reached, approx. 10-15 minutes. Set aside.
Biscuits
  1. Place frozen biscuit dough on greased or parchment-lined half sheet pan with sides touching.
  2. Bake until tops are golden brown and bottoms are lightly browned (or fry biscuits, a few at a time, in deep fat fryer set to 350°F until crisp and deep golden brown, approx. 30 seconds-1 minute per side).
  3. Split biscuits horizontally and keep warm until assembly step.
BAKE:
TEMP
TIME
Convection Oven*
325°F
18-20 minutes
Standard Oven
375°F
23-25 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Fried Chicken
  1. Place flour, salt, and pepper in large mixing bowl and mix to combine.
  2. Remove marinated chicken from refrigerator. Dredge chicken in flour, one piece at a time, pressing to adhere.
  3. Fry chicken in deep fat fryer set to 350°F until golden brown and cooked through, reaching an internal temperature of 165°F, about 6-8 minutes.
  4. Transfer fried chicken on a raised-rack set inside a sheet pan to drain excess oil.
Honey Glaze
  1. Whisk together honey, oil and cayenne pepper in a large microwavable bowl.
  2. Microwave on high to dissolve honey, 30 seconds-1 minute.
  3. Dip fried chicken in honey mixture, turning to coat well.
Assembly
  1. Whisk together mayonnaise and mustard in small mixing bowl.
  2. Spread 0.25 oz mayonnaise mixture on inside of both halves of each split biscuit.
  3. Deposit 0.75 oz red onion jam on bottom half of each biscuit and top with one chicken thigh and two pickle slices.
  4. Place top half of biscuit onto each sandwich and serve immediately.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 sandwich
Calories
700
Calories from Fat
350
% Daily Value
Total Fat
39g
61%
Saturated Fat
7g
34%
Trans Fat
4g
Cholesterol
75mg
24%
Sodium
1200mg
50%
Total Carbohydrate
62g
21%
Dietary Fiber
2g
10%
Sugars
20g
Protein
22g
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content